Fresh pappardelle pasta goes beautifully with this simple porcini mushroom, speck and cream sauce.
5 people made this
250g fresh porcini mushrooms
1 shallot, chopped
extra virgin olive oil
1 garlic clove, crushed
50-60g speck, cut into cubes
salt and freshly ground black pepper to taste
200ml double cream
150g egg pappardelle
Method Prep:10min › Cook:20min › Ready in:30min
Wash the porcini mushrooms very well and cut them into thick slices.
Cook and stir the shallot in a saucepan with a little oil and the crushed but whole garlic clove. When the shallot is soft but not yet golden, add the speck and brown it in the pan with the shallot.
When the speck is browned, add the porcini mushrooms and let it cook for about 10 minutes, stirring occasionally so that it doesn't become too browned on the bottom of the pan. Towards the end of the cooking time, season with salt and pepper and lastly, add the double cream.
In the meantime, cook the pappardelle till al dente; drain. Add to the sauce when the cream has thickened and toss well.
Don't slice the porcini too thin otherwise they will fall apart during the cooking time.
Serve the pappardelle with a sprinkling of grated Parmesan cheese if liked.
If you can't find speck, try using pancetta, streaky bacon or ham instead.